Red Velvet Cinnamon Rolls

Chef’s Note

“Something I recently discovered. ”




24 rolls




  • 2 (1/4 ounce) packages active dry yeast (4 1/2 teaspoons)
  • 2 12 cupswarm water (120 – 130 degrees)
  • 1 (18 1/4 ounce) red velvet box cake mix (check your box size-about 2 1/4 cups dry mix)
  • 1 teaspoonvanilla
  • 1 teaspoonsalt
  • 5 cupsflour
  • For the cinnamon sugar mixture
  • 2 cups packed brown sugar
  • 4 tablespoonsground cinnamon
  • 23 cupbutter, room temperature
  • For the cream cheese icing
  • 2 (8ounce) packages cream cheese, softened
  • 12 cupbutter, softened (1 stick)
  • 2 cupspowdered sugar
  • 1 teaspoonvanilla extract
  • Directions

  • In a large mixing bowl, combine the yeast and water until dissolved.
  • Add the cake mix, vanilla, salt and flour. Mix well – the dough will be slightly sticky.
  • Cover the bowl tightly with plastic wrap. Let rise for one hour. Punch down the dough and allow to rise again for another 45 minutes.
  • On a lightly floured surface, roll the dough into a large rectangle about 1/4-inch thick. Spread the butter all over the dough evenly.
  • In a medium bowl, combine the brown sugar and cinnamon. Sprinkle the brown sugar mixture over the butter.
  • Roll up like a jellyroll, starting on the long edge. Slice into 24 equal pieces.
  • Grease two 9×13-inch baking pans. Arrange the cinnamon roll slices in the pans. Cover and let rise in a warm place until doubled in size.
  • Preheat oven to 350°F.
  • Bake for 15-20 minutes or until cooked through.
  • While the cinnamon rolls are baking, prepare the cream cheese icing by creaming the cream cheese and butter in a medium mixing bowl until creamy. Mix in the vanilla. Gradually add the powdered sugar.
  • Generously apply the cream cheese icing to the warm red velvet cinnamon rolls.
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